• NYT E-Z Dinner - 77

    From Dave Drum@1:2320/105 to All on Thu Feb 1 17:52:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mushroom & Eggplant Yassa
    Categories: Mushrooms, Vegetables, Herbs, Chilies
    Yield: 4 servings

    6 tb Neutral oil; more as needed
    1 lb Baby bella or button
    - mushrooms; sliced
    Salt & black pepper
    8 Thyme sprigs
    2 lg Yellow onions (1 1/2 lb);
    - thin sliced
    1 Scotch bonnet chile
    4 cl Garlic; thin sliced
    1 Piece (2") fresh ginger;
    - scrubbed, grated
    2 Bay leaves
    1 md Eggplant (1 1/4 lb); trimmed
    - cut in 1" cubes
    2 c Vegetable stock
    2 Limes
    1 tb Dijon mustard
    2 Scallions; thin sliced

    Heat 1 tablespoon oil in a large skillet over
    medium-high. Working in 2 batches, add an even layer of
    the mushrooms to the hot oil. Season with salt and
    pepper and add 4 thyme sprigs. Sear, stirring, until
    lightly browned on both sides, about 4 minutes. Transfer
    the mushrooms to a plate and repeat with another
    tablespoon oil and the remaining mushrooms and thyme.

    Heat 2 tablespoons oil over medium-high. Add the onions
    and season with salt and pepper. Cook, stirring
    occasionally, until softened and browned along the
    edges, about 5 minutes. Reduce the heat to medium and
    continue to cook, stirring frequently, until
    caramelized, about 12 minutes.

    Add the remaining 2 tablespoons oil to the skillet. Poke
    holes in the Scotch bonnet with the tip of a sharp knife
    and drop it in. Add the garlic, ginger and bay leaves.
    Stir and cook until the chile starts to soften, about 1
    minute. Add the eggplant and season lightly with salt.
    Stir to coat with the onion mixture. Return the
    mushrooms to the pan along with any liquid that's
    collected on the plate. Add the vegetable stock and
    simmer over medium-high heat, stirring frequently, until
    the liquid is saucy, about 8 minutes.

    Juice 1 lime and cut the other into wedges. Add the lime
    juice and mustard to the sauce. Stir and cook until the
    sauce is thickened, about 4 minutes. Stir in the
    scallions and cook for an additional minute. Taste and
    adjust with more salt or lime juice if desired. Serve
    the warm yassa over steamed rice, fonio or millet, along
    with the lime wedges for squeezing.

    By: Yewande Komolafe

    Yield: 4 Servings

    RECIPE FROM: https://cooking.nytimes.com

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